Water Souchy

Ingredients

• some fish
• buttered
• chopped parsley
• fish stock made from the bones
• salt
• pepper
• a little lemon juice

Method

1. 1

   Skin and fillet some fish.

2. 2

   Put in a buttered stewpan, sprinkle with chopped parsley, just cover with fish stock made from the bones and flavoured with carrot and parsley.

3. 3

   Add salt, pepper, a little lemon juice.

4. 4

   Poach for about ten minutes, and serve with fried snippets soaked in the gravy.

5. 5

   More stock may be added, and the whole served in a bowl like soup.

6. 6

   Brown bread and butter should be handed with it, and more parsley sprinkled on the top.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 174. The excerpt below is the record exactly as published.

Water Souchy. — Skin and fillet some fish. Put in a buttered stewpan, sprinkle with chopped parsley, just cover with fish stock made from the hones and flavoured with carrot and parsley. Add salt, pepper, a little lemon juice

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